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Sun, Sep 28, 14 at 13:47
| Hello. I was wondering if someone might be able to help me. I was working on apples Monday and have not been able to finish what I was working on. This week just kind of exploded. I was working on getting the juice from my apple peels and cores to make jelly and pectin. I got the juice strained out of the peels and cores and put it hot into canning jars. I did not can them, but put the lids on and once they cooled put in the fridge. The jars have "sealed" (difficult to pry the lid off and make a pop when I do). Do you think this juice is still good to go from here and finish with my plans? I have 7 quarts of it that I would hate to go to waste. Thank you for any help you can give me. Tracy M. |
Follow-Up Postings:
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| Technically you are only supposed to refrigerate 24 hours before canning. The concern is bacteria in the food. Personally I would open the jars, and provided the juice tastes fine, I would boil the apple juice for 10 minutes, then repack in clean jars and process. Your aversion to risk may vary. |
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| Thank you! Tracy |
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| Make your pectin (and jelly if you have time) now. Boil the juice for 10 minutes before tasting and if it's fine go ahead (if it smells fermented or has floaties don't even bother to boil it, just pour it down the drain). Pectin takes up less room than jars of juice. |
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| Thank you. That's what I was thinking I could do. It looks great. Nothing floating in it. Smells great (or at least the one jar I did open up. Will end up dumping that one since it's been opened now). Thanks again! Tracy |
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